Egg Noodle Cake

8 ounces wide egg noodles
1 large egg
2 large egg whites
1 cup ricotta cheese
3/4 cup low-fat yogurt
1 1/4 cups packed brown sugar
2 ounces cream cheese
1/3 cup unsweetened cocoa

Preheat oven to 350 degrees F. Spray a 9-inch springform pan with vegetable spray.

In a pot of boiling water, cook noodles for 8 minutes or until tender but firm; drain. Rinse under cold running water; drain.

In a food processor, combine eggs, egg white, ricotta cheese, yogurt, brown sugar, cream cheese and cocoa; purée until smooth. Transfer to a bowl; add noodles, combining well. Pour into springform pan.

Chocolate Topping
1/4 cup packed brown sugar
2 tablespoons semisweet chocolate chips
1 tablespoon unsweetened cocoa

In a bowl combine brown sugar, chocolate chips and cocoa; mix well. Sprinkle over cake. Bake in preheated oven for 30 to 35 minutes or until set.